Potato and Chickpea Curry
A beautiful, healthy meat free plant-based meal from your slow cooker
Equipment
- 3.5L slow cooker
Ingredients
- 500 gram potato, diced
- 300 gram Sweet potato diced
- large Onion diced
- 400 gram can chickpeas, drained
- 400 gram Can diced tomatoes
- 270 ml can light coconut milk mixed with 1tsp cornflour
- 3 tsp minced ginger
- 2 tsp Minced garlic
- 1-2 tsp curry powder (see note)
- 1 tsp ground cumin.
- 1/2 tsp Cayenne pepper
- 60 gram Baby spinach leaves
Instructions
- Combine all ingredients (except spinach) in slow cooker
- Cook on HIGH for 5hrs (adding the spinach in the final 20mins to wilt)
- Notes: 1 tsp curry for mild tastes and 2 or more for those who like some extra heat Times are for 3.5L slow cooker. A larger cooker will cook faster as it’s emptier. Adjust to suit yours and keep cooking until potato is lovely and tender.I served with some steamed vegetarian dumplings.
- This recipe can also be found on page 212 of Slow Cooker Central – READY SET SLOW – available HERE
Tried this recipe?Scroll Down To Share What You Think
A great winter meal that’s very tasty.
This dish is absolutely amazing….full of flavour an absolute plate of Deliciousness 😋 will most definitely be making this again and again 😋
Really yummy and hearty, served with coconut and basmati rice, mango chutney, poppadoms, sprinkled with raw cashew nuts on the top. Delicious!
Thanks for taking the time to leave your great serving suggestions too Sarah 🙂
Such a tasty and easy to put together recipe. This one is on regular rotation in our house. 😃
Wonderful! Thanks for your great feedback Michelle – it made me smile! 🙂 🙂
made this tonite swapped tin tomato with fresh meant to add spinach but forgot. Absolutely delicious will b a favourite 😍
Awww that’s some amazing feedback! Thanks Ally 🙂
Made this tonite. I swapped potato for cauliflower. Otherwise followed the recipe. Its so tasty yummo 😋
Another fab recipe they just keep coming brillant
Awesome loved reading your feedback – thanks! 🙂